This salad is a delicious mix of savory, sweet, and tangy flavors with plenty of crunch in every bite. It’s incredibly versatile—you can use rotisserie chicken or leftovers, swap in your favorite veggies, and even adjust the dressing to suit your tastes. It’s protein-packed, full of fresh produce, and great for meal prep or potlucks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken breast or rotisserie chicken, shredded
Napa cabbage or green cabbage, thinly sliced
Red cabbage, thinly sliced
Carrots, shredded or julienned
Red bell pepper, thinly sliced
Green onions, chopped
Cilantro, chopped
Slivered almonds or chopped peanuts
Crispy wonton strips or chow mein noodles (optional)
Sesame seeds (optional for garnish)
For the dressing:
Soy sauce
Rice vinegar
Sesame oil
Olive oil or neutral oil
Honey or brown sugar
Fresh ginger, grated
Garlic, minced
Lime juice (optional)
Sriracha or chili flakes (optional for heat)
Directions
In a small bowl or jar, whisk together all the dressing ingredients until well combined. Taste and adjust to your preference.
In a large mixing bowl, combine shredded chicken, napa and red cabbage, carrots, bell pepper, green onions, and cilantro.
Pour the dressing over the salad and toss well to coat all the ingredients.
Add slivered almonds or chopped peanuts and crispy wonton strips just before serving for added crunch.
Garnish with sesame seeds and extra cilantro if desired.
Serve immediately, or chill for 15–30 minutes to let the flavors meld.
Servings and timing
This Asian Chicken Salad recipe serves 4–6 people. Prep time is about 20 minutes, and no cooking is required if using pre-cooked chicken, making it a quick and easy 20-minute meal.
Variations
Vegetarian Version: Use edamame or tofu in place of chicken.
Spicy Kick: Add extra sriracha or use chili oil in the dressing.
Fruit Twist: Add mandarin oranges, sliced mango, or pineapple for a sweet balance.
Low-Carb Option: Omit crispy noodles and use more greens for a lighter version.
Nut-Free Version: Skip the nuts or use sunflower seeds for crunch without allergens.
Storage/Reheating
Store the salad (without the crispy toppings) in an airtight container in the refrigerator for up to 3 days. Keep the dressing and crunchy toppings separate until ready to serve for the best texture. This salad is not suitable for freezing.
FAQs
Can I use rotisserie chicken in this salad?
Yes, rotisserie chicken works perfectly and saves time. Simply shred the meat and discard the skin.
How far in advance can I make this salad?
You can prep all the ingredients and the dressing up to 2 days in advance. Store separately and toss everything together just before serving.
What kind of cabbage is best?
Napa cabbage is soft and tender, but green cabbage or a mix with red cabbage adds more crunch and color.
Is this salad gluten-free?
To make it gluten-free, use tamari or coconut aminos instead of soy sauce, and ensure all other ingredients are certified gluten-free.
Can I make the dressing ahead of time?
Yes, the dressing can be made up to a week in advance and stored in the fridge in a sealed jar.
What proteins can I use instead of chicken?
Try shrimp, tofu, edamame, or grilled steak for a variation on the protein.
Can I use pre-packaged coleslaw mix?
Yes, a bag of coleslaw mix (without dressing) is a great shortcut and works well in this recipe.
How do I keep the salad from getting soggy?
Add dressing and crispy toppings just before serving to keep everything fresh and crunchy.
Can I add noodles to make it more filling?
Absolutely. Add cooked and cooled rice noodles or ramen for a heartier salad.
What pairs well with Asian Chicken Salad?
It’s great on its own or served with spring rolls, dumplings, miso soup, or a light broth-based soup.
Conclusion
Asian Chicken Salad is a fresh, flavorful, and versatile dish that’s perfect for any occasion—from light weekday lunches to casual entertaining. With tender chicken, crisp veggies, and a bold homemade dressing, it’s as satisfying as it is beautiful. Easy to prep and endlessly customizable, it’s a healthy go-to recipe you’ll keep coming back to.
Asian Chicken Salad is a colorful, crunchy, and refreshing salad made with shredded chicken, crisp vegetables, and a tangy sesame-ginger dressing. Perfect for lunch, dinner, or meal prep, it’s packed with flavor, texture, and nutritious ingredients.
Author:Catherine
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:20 minutes
Yield:4–6 servings
Category:Salad
Method:No-Cook
Cuisine:Asian-Inspired
Diet:Gluten Free
Ingredients
2 cups cooked chicken breast or rotisserie chicken, shredded
2 cups napa cabbage or green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 cup carrots, shredded or julienned
1 red bell pepper, thinly sliced
2 green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup slivered almonds or chopped peanuts
1/2 cup crispy wonton strips or chow mein noodles (optional)
1 tsp sesame seeds (optional, for garnish)
For the dressing:
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp olive oil or neutral oil
1 tbsp honey or brown sugar
1 tsp fresh ginger, grated
1 clove garlic, minced
1 tbsp lime juice (optional)
1 tsp sriracha or pinch of chili flakes (optional, for heat)
Instructions
In a small bowl or jar, whisk together all dressing ingredients until well combined. Taste and adjust seasoning if needed.
In a large mixing bowl, combine shredded chicken, napa and red cabbage, carrots, bell pepper, green onions, and cilantro.
Pour the dressing over the salad and toss well to evenly coat.
Just before serving, mix in slivered almonds or peanuts and top with crispy wonton strips or chow mein noodles.
Garnish with sesame seeds and extra cilantro if desired. Serve immediately or chill for 15–30 minutes before serving.
Notes
Use rotisserie chicken to save prep time.Keep dressing and toppings separate until serving for the best texture.For a vegetarian version, use tofu or edamame instead of chicken.Add fresh fruit like mango or mandarin oranges for a sweet twist.Use tamari or coconut aminos for a gluten-free alternative to soy sauce.
